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Question 1 of 30
\"Golden Orchard Juices\" is implementing ISO 22000:2018 in their fruit juice bottling plant. They are currently analyzing their production process to identify Critical Control Points (CCPs) using a decision tree approach. At the pasteurization stage, the team identifies that this step is specifically designed to eliminate harmful bacteria like *E. coli* and *Salmonella* to an acceptable level. However, a junior team member argues that even if the pasteurization fails, a final filtration step before bottling can still remove any remaining bacteria, thus the pasteurization step should not be considered a CCP. Furthermore, the junior team member argues that since the process is costly, it should not be considered a CCP. According to the principles of HACCP and ISO 22000, and considering the potential implications for food safety and regulatory compliance, how should the HACCP team classify the pasteurization step?
The pasteurization step should be classified as a CCP because it is specifically designed to eliminate or reduce a hazard to an acceptable level, regardless of any subsequent steps.
The pasteurization step should not be classified as a CCP because the final filtration step provides an additional safety barrier, making pasteurization redundant.
The pasteurization step should only be classified as a CCP if the cost-benefit analysis justifies the expense compared to relying solely on the final filtration step.
The pasteurization step should be classified as a CCP only if regulatory bodies mandate it as a mandatory control point for fruit juice production, irrespective of its actual impact on hazard reduction.

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